Chicken Chasseur

Chicken Chasseur

Servings: 4
Points per serving: 2½ (Original points)
No count

This classic chicken dish combines chicken breasts with onions and mushrooms in a tasty tomato sauce.

5 spray low-fat cooking spray
600 g chicken breast, uncooked, skinless, boneless
2 medium onion(s), sliced
2 clove garlic, chopped finely
100 g mushrooms, sliced
1 medium carrot, sliced
400 g canned tomatoes, chopped
2 tbsp tomato puree
1 tbsp parsley, chopped fresh plus 1 sprig to garnish
1  stock cube, chicken, made up with 300 ml  hot water
1 pinch salt, or to taste
1/8 teaspoon pepper, freshly ground black, or to taste

Preheat oven to 190°C / 375°F / Gas Mark 5.

Spray a large non-stick frying pan with low fat cooking spray. Heat, add chicken breasts and sauté for 3 - 4 minutes on each side, until browned. Transfer to ovenproof casserole.
Sauté onions and garlic in frying pan for 3 - 4 minutes until softened. Add to casserole with mushrooms, carrot, tomatoes, tomato puree and parsley.
Pour stock into frying pan and bubble it up, stirring to absorb pan juices. Add to casserole and stir well. Season with salt and pepper.

Cook casserole for 1 hour, until chicken and vegetables are tender. Garnish with parsley.

Serve with jacket potatoes, rice or pasta. 

Chicken Chasseur

Points plan: 2½ per serving

Serves 2

Core 1 pt per whole recipe

250 g chicken breast, uncooked, skinless
1/2 medium onion(s)
2 clove garlic
2 tablespoon white wine
200 g mushrooms
2 medium tomato(s)
1 tablespoon tomato puree
2 teaspoon Heinz Tomato Ketchup
1 portion Oxo Chicken Cubes
2 teaspoon tarragon
1 teaspoon salt
1 teaspoon pepper
1 teaspoon olive oil


1. Preheat oven to 220C/425F/Gas7.
2. Preheat a griddle pan.
3. Season the chicken.
4. Griddle the chicken for 2-3 minutes on each side until well charred.
5. Transfer the griddle pan to the oven and continue to cook until the chicken is cooked through.
6. Meanwhile, heat the oil in a medium saute pan.
7. Saute the onion for 1-2 minutes, to soften.
8. Stir in the garlic, mushrooms and tomatoes. Fry for 2-3 minutes or until the mushrooms begin to turn golden. season.
9. Pour in the white wine and cook off for 30 seconds.
10. Add the tomato puree, ketchup and stock.
11. Gently simmer until reduced by a third. Stir in the tarragon.
12. Serve the chicken with the mushroom sauce poured over the top. 

Chicken Chasseur

Serves 4

1 garlic, sliced 
1 medium onion finely chopped 
2 400g cans of chopped tomato  
500g chicken thigh fillets, chopped into cubes 
6 smoked bacon, chopped into small pieces & fat removed 
150g baby button mushrooms, sliced 
1tsp Worcester sauce 
1tsp basil herb
1tbsp tomato puree 
Knorr Chicken stockpot 
Knorr Herb stockpot
225g long grain rice 

Cook in a frying pan sprayed with Fry Light, the onion, bacon & mushrooms until they are soft, add garlic, chopped tomato, Worcester sauce, basil herb, tomato puree & chicken stockpot.

In another pan, cook the chicken until it has browned, ensure it’s cooked all the way through, add the herb stockpot and stir until dissolved. 

Cook rice in a saucepan filled with water as per instructions on the packet, when cooked drain in a sieve, place the sieve on top of the saucepan, cover with a lid and allow to steam for a few minutes.

Add the cooked chicken to the frying pan & mix with the other ingredients, simmer for 20 mins.